TY - JOUR
T1 - University Students’ Perceptions of Food Waste in the UAE
AU - Yagoub, Mohamed M.
AU - Al Hosani, Naeema
AU - AlSumaiti, Tareefa
AU - Kortbi, Othmane
AU - Alshehhi, Aaesha A.
AU - Aldhanhani, Sarah R.
AU - Albedwawi, Shamma A.
N1 - Funding Information:
This research was funded by UAE University (grant number 1958) and the APC was funded by UAE University (grant number 12H013).
Funding Information:
The authors are grateful to UAE University Research Affairs for funding this research (Grant number 1958) under the Sustainable Development Goals (SDGs) Research Program. The views and conclusions are those of the authors and should not be taken as those of the sponsor. Shehab Majud is acknowledged for following up with the editing process. Naeema Al Hosani, Khaleid Hussein, Robert M. Bridi, Ahmed Almurshidi, and Abdallah Al Bizreh are acknowledged for their support in the distribution of the questionnaire. Thanks are extended to all the students who participated in the survey. The invaluable suggestions and comments made by the reviewers are highly appreciated.
Publisher Copyright:
© 2022 by the authors.
PY - 2022/9
Y1 - 2022/9
N2 - This study examines the relationship between food waste and gender, income, and where students live. The research aligns with the United Nations Sustainable Development Goals 2, 11, and 12; moreover, the massive global food shortage in 2022 due to the conflict between Russia and Ukraine makes saving food a priority. A questionnaire was used to collect data from 201 students at the United Arab Emirates University (UAEU). A large proportion of the respondents were female (71.6%). The most common reasons cited by the respondents for food waste were over purchasing (31% of respondents), attitude (26.5%), and poor management (24%), while the most common reasons for having extra-cooked food were expecting guests (46%) and wanting to eat the food that had been prepared (35%). The majority of the respondents (57%) agreed that young people waste more food than older people. The methodology used in this study could be adopted by other researchers around the globe, and the output may help in developing policies and designing educational material for food waste intervention programs. Beneficiaries may therefore include food producers/consumers, environmental departments, and charitable organizations. The research contributes to the knowledge about food waste, perception, and intervention programs.
AB - This study examines the relationship between food waste and gender, income, and where students live. The research aligns with the United Nations Sustainable Development Goals 2, 11, and 12; moreover, the massive global food shortage in 2022 due to the conflict between Russia and Ukraine makes saving food a priority. A questionnaire was used to collect data from 201 students at the United Arab Emirates University (UAEU). A large proportion of the respondents were female (71.6%). The most common reasons cited by the respondents for food waste were over purchasing (31% of respondents), attitude (26.5%), and poor management (24%), while the most common reasons for having extra-cooked food were expecting guests (46%) and wanting to eat the food that had been prepared (35%). The majority of the respondents (57%) agreed that young people waste more food than older people. The methodology used in this study could be adopted by other researchers around the globe, and the output may help in developing policies and designing educational material for food waste intervention programs. Beneficiaries may therefore include food producers/consumers, environmental departments, and charitable organizations. The research contributes to the knowledge about food waste, perception, and intervention programs.
KW - UAE
KW - food waste
KW - perception
KW - sustainable development
KW - youth
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U2 - 10.3390/su141811196
DO - 10.3390/su141811196
M3 - Article
AN - SCOPUS:85138616385
SN - 2071-1050
VL - 14
JO - Sustainability (Switzerland)
JF - Sustainability (Switzerland)
IS - 18
M1 - 11196
ER -